E.F.: No, but I was at another restaurant further down the Post Road with my book club when talk turned to other good places to eat instead of discussing the book. (Something we often do.)

L.S.: Finally, a book club after my own heart!

E.F.: My friend Carol started talking about Joey C's just as the waiter was bringing our drinks and he burst right into the conversation and said, "That place is great. I go there all the time." Well, when a waiter at another restaurant can't help but recommend a place, I couldn't wait to try it.

L.S.: Going where the insiders go is always a good idea, and the restaurant they all flock to will have an edge to it because the waiter who's actually on duty knows he is being judged by his peers.

E.F.: It seems Joey C's started as a very small take-out place, but quickly, through word of mouth, became known for its barbecue and Tex-Mex food. It moved about a year ago to its present location with seating for about 70. The decor is charming. You were quite taken by it.

L.S.: They did a good job! The bar decor especially just really hung together visually. They used local old barn wood and scattered interesting ephemera about the place. Tex-Mex in faraway Connecticut can come off awfully corny, but this was great. And it made me forget I was along one of the homeliest stretches of the Post Road I've ever seen.

E.F.: Our first experience with the food was take out. I happened to be going by one day and bought a pulled pork sandwich ($8.95) and fish taco ($9.95 for two) for us to try. I thought going there twice would allow us a better chance to try more of the selections. Thank goodness I did. When we went there to eat in, I couldn't imagine having anything else besides the half rack of baby beef ribs and two sides that I ordered. How was your brisket platter ($16.95)?

L.S.: The take-out pulled pork sandwich didn't really give me much to go on, so I was happily surprised when the brisket ended up as probably the best I've ever had, and you know I don't like to talk in superlatives. It was tender and complex, with a little crust around the tips.

E.F.: There are three choices of sauce -- Carolina style, Zesty and Spicy Chipotle. I liked the chipotle best.

L.S.: I thought Carolina style would be the best complement to my brisket, and maybe it was, but when I sampled your chipotle, I was favorably impressed by how subtle the smoke was.

E.F.: We also learned that they use no refined sugar or corn syrup in any of their dishes, even the iced tea, which the waitress said could be sweetened with agave nectar, the only sweetener they use. I did notice the lack of brown sugar in my baked beans, though, but the barbecue sauces were delicious and flavorful even without added sugar or ketchup.

L.S.: Their collards were light and refreshing, too. At first, I missed the bacon and seasonings I've come to expect after eating at Miss Thelma's in Bridgeport, but then I realized that the greens as they were made sense as a palate cleanser for a platter of au gratin potatoes and savory brisket.

E.F.: The mac and cheese side really was superb. I've tried other macaroni and cheese dishes people rave about and wasn't impressed, but this one really brought the cheese to the forefront without being overly done.

L.S.: We normally dine totally incognito, but we had so many questions, we asked to speak to the owner after we ate.

E.F.: Right. The owner is Joe Catalano, whose wife Ania worked with a Hollywood set designer on the complex decor and is a lower-case "whole foods" chef. She owned the popular restaurant Sprouts for many years in Fairfield and wrote a book on cooking with agave way before the sweetener became popular. Joe also said they create artisanal cocktails with real fruit juices and no mixes and is very proud of that. We have to go back now a third time in the evening and check out the bar.

L.S.: I have to admit I'm curious about the prickly pear margarita. I notice there is no pretense, no huffing and puffing, about their food philosophy. They're very matter-of-fact about their philosophy.

E.F.: Catalano laughed when I told him a waiter recommended his place and he said, yes, indeed, he often gets people who work in restaurants come in for the food as well as Milford detectives since the police station is right across the street.

L.S.: Tacos and wings make great late-night snacks for anyone who gets off their shift late at night. And you won't pull the wool over your customers like cops and waiters. They're going to be the hardest to impress.

E.F.: They use a dry rub on the meat and it's cooked outdoors. You were impressed with that.

L.S.: Restaurants with high-tech indoor smokers just don't do it for me. Their smoker is the real thing and is fenced in out back. So, whenever I see a black cloud over exit 37, I'll come running.